Kaki Furai (カキフライ)

Name: Kaki Furai
Total time: 43 min
Yield: 4
Cuisine: Japan
Ingredients: 16 pcs oysters without shells; to taste salt; to taste ground black pepper; 2 pcs egg; to taste flour; to taste breadcrumbs; to taste vegetable oil; 100 g cabbage; to taste lemon; to taste Worcestershire sauce; 100 ml mayonnaise; 20 g red onion; 20 g cucumber; 1 L water

Japan

Crispy breaded oysters, deep-fried, served with tartar sauce, a garnish of thinly sliced cabbage, a lemon wedge and Worcestershire sauce.

Ingredients

16 pcs oysters without shells
to taste salt
to taste ground black pepper
2 pcs egg
to taste flour
to taste breadcrumbs
to taste vegetable oil
100 g cabbage
to taste lemon
to taste Worcestershire sauce
100 ml mayonnaise
20 g red onion
20 g cucumber
1 L water

Steps

Prepare tartar sauce: finely chop red onion and cucumber, boil the egg 12‑13 minutes, cool, peel, separate the white, finely chop it, mix mayonnaise, onion, cucumber, white, season with salt and pepper.
Slice the cabbage into thin strips, soak in cold water, drain, slice the lemon into wedges.
Rinse the oysters in 1 L water with 2 tsp salt, remove shell remnants, pat dry, lightly season with salt and pepper.
Prepare three containers: first with flour, second with beaten egg mixed with 1 tbsp water, third with breadcrumbs.
Coat each oyster in flour, then dip into the egg mixture, then roll in breadcrumbs.
Heat vegetable oil to 170‑175 °C and fry the oysters in batches until golden‑brown, then place on paper towel.
Place 4 oysters on a plate, garnish with cabbage and a lemon wedge, serve with tartar sauce and Worcestershire sauce in sauce dishes.